Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)-Reference-Cited by-同舟云学术

Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)

Published:1998-05-01 Issue:5 Volume:46 Page:1698-1705
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guyot Sylvain¹,Marnet Nathalie¹,Laraba Djamel¹,Sanoner Philippe¹,Drilleau Jean-François¹

Affiliation:

1. Laboratoire de Recherches Cidricoles, Biotransformation des Fruits et Légumes, Institut National de la Recherche Agronomique, B.P. 29, 35650 Le Rheu, France, and Laboratoire de Biotechnologies, Institut des Sciences de la Nature, Université de Constantine, Constantine, Algeria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970832p

Reference34 articles.

1. Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity

2. Phenolic compounds and their changes in apples during maturation and cold storage

3. Oxidation of grape procyanidins in model solutions containing trans-caffeoyltartaric acid and polyphenol oxidase

4. High-performance liquid chromatography of the phenolic compounds in the juice of some French cider apple varieties

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